terclim by ICS banner
IVES 9 IVES Conference Series 9 INFLUENCE OF THE NITROGEN / LIPIDS RATIO OF MUSTS ON THE REVELATION OF AROMATIC COMPOUNDS IN SAUVIGNON BLANC WINE

INFLUENCE OF THE NITROGEN / LIPIDS RATIO OF MUSTS ON THE REVELATION OF AROMATIC COMPOUNDS IN SAUVIGNON BLANC WINE

Abstract

Production of volatile compounds by yeast is known to be modulated by must nitrogen. Nevertheless, various parameter of must quality have an impact on yeast fermentation. In this study we propose to evaluate the impact of nitrogen / lipids balance on a Sauvignon Blanc grape juice (Val de Loire).

Must was prepared from the same grapes at pilot scale. Three modalities were carried out: direct pressing, direct pressing with a pre-fermentation cold stabulation and pellicular maceration before pressing. Each juice had been clarified with and without pectolytic enzymes and spiked with different levels of grape solids and diammonium phosphate. The purpose of this experiment plan was to create four modalities with different nitrogen / lipids balances. These musts were fermented in laboratory normalized conditions. In addition of oenological analysis, free fatty acid and sterol were quantified in grape juices. After fermentation, varietal thiols, ethyl esters, higher alcohols and their acetates have been quantified.

Results showed that the nitrogen / lipids balance of grape must affect the concentration of aromatic compounds in wine, especially on the bioconversion of higher alcohols and 3-sulfanylhexanol into their acetates. Nitrogen supplementation was thus confirmed as having a positive effect on the yeast to ester acetates production. However, for the same level of nitrogen, lipids concentration may modulate ester acetates. More generally, a positive correlation has been observed between the nitrogen / lipids ratio and quantity of ester acetates in wine. Linear relation appeared between this nitrogen / lipids ratio and acetates / higher alcohols ratio.

Consequently, the nitrogen / lipids ratio seems to be a useful indicator for the winemaker to better control the desired aroma balance in white wines.

 

1. Rollero, S.; Bloem, A.; Camarasa, C.; Sanchez, I.; Ortiz-Julien, A.; Sablayrolles, J.-M.; Dequin, S.; Mouret, J.-R.  Appl. Microbiol. Biotechnol. 2015, 99, 2291-2304.
2. Casalta, E.; Salmon, J.-M.; Picou, C.; Sablayrolles, J.-M.; Am. J. Enol. Vitic. 2019, 70 (2), 147-153.
3. Caboulet D., Roy A., Ducasse M.A., Cottereau P., Solanet D., Dagan L., Silvano A., Ortiz-jumien A. et Schneider R. (2013). Rev. des Oen. 2013, 149 S, 26-28.

DOI:

Publication date: February 9, 2024

Issue: OENO Macrowine 2023

Type: Poster

Authors

Frederic Charrier1, Stephane Delpech², Laurent Dagan², Erik Casalta³, Jean-Roch Mouret³ et Philippe Cottereau⁴

1. Institut Français de la Vigne et du Vin, Château de la Frémoire, 44 120 Vertou
2. Nyseos, 53 rue Claude François, 34 080 Montpellier
3. Inrae SPO, 2 place Viala, 34 060 Montpellier
4. Institut Français de la Vigne et du Vin, 7 avenue Yves Cazeaux, 30 230 Rodhilan

Contact the author*

Keywords

white must, nitrogen, lipids, esters

Tags

IVES Conference Series | oeno macrowine 2023 | oeno-macrowine

Citation

Related articles…

DEVELOPMENT OF BIOPROSPECTING TOOLS FOR OENOLOGICAL APPLICATIONS

Wine production is a complex biochemical process that involves a heterogeneous microbiota consisting of different microorganisms such as yeasts, bacteria, and filamentous fungi. Among these microorganisms, yeasts play a predominant role in the chemistry of wine, as they actively participate in alcoholic fermentation, a biochemical process that transforms the sugars in grapes into ethanol and carbon dioxide while producing additional by-products. The quality of the final product is greatly influenced by the microbiota present in the grape berry, and the demand for indigenous yeast starters adapted to specific grape must and reflecting the biodiversity of a particular region is increasing. This supports the concept that indigenous yeast strains can be associated with a “terroir”.

Read More

EFFECTS OF DIFFERENT PRUNING TYPES ON CHARENTE UGNI BLANC GRAPE AND WINE QUALITY

Since the use of sodium arsenite was banned in 2001, Grapevine Trunk Diseases (GTDs) have become even more widespread increasing (1).To avoid pathogen entry, pruning, an age-old practice, is increa- singly coming to the fore. As the vine is a liana (2), any excessive woody proliferation has to be stopped. This can preserve grapevine life, provided it does not damage the diaphragm.

Read More

IMPACT OF MANNOPROTEIN N-GLYCOSYL PHOSPHORYLATION AND BRANCHING ON WINE POLYPHENOL INTERACTIONS WITH YEAST CELL WALLS

Yeast cell walls (CWs) may adsorb wine components with a significant impact on wine quality. When dealing with red wines, this adsorption is mainly related to physicochemical interactions between wine polyphenols and cell wall mannoproteins. However, mannoproteins are a heterogeneous family of complex peptidoglycans including long and highly branched N-linked oligosaccharides and short linear O-linked oligosaccharides, resulting in a huge structural diversity.

Read More

AROMA AND SENSORY CHARACTERIZATION OF XINOMAVRO RED WINES FROM DIFFERENT GREEK PROTECTED DESIGNATIONS OF ORIGIN, EFFECT OF TERROIR CHARACTERISTICS

The quality of wines has often been associated with their geographical area of production. The aim of this work was to characterize Protected Designation of Origin (PDO) Xinomavro red wines from different geographical areas of Amyndeon and Naoussa in Northern Greece, elaborated with variables that contribute to their differentiation, such as soil characteristics, altitude, monthly average temperature and rainfall.
Xinomavro fruit parcels from different vineyards within the two PDO zones (5 PDO Naoussa and 6 PDO Amyndeon) were vinified following a standard winemaking process. A total of 25 aroma compounds were quantified using gas chromatography-mass spectrometry (GC-MS) with simultaneous full scan and selected ion monitoring for data recording, and odor activity values (OAVs) were determined.

Read More

CONVOLUTIONAL NEURAL NETWORK TO PREDICT GENETIC GROUP AND SULFUR TOLERANCE OF BRETTANOMYCES BRUXELLENSIS

[lwp_divi_breadcrumbs home_text="IVES" use_before_icon="on" before_icon="||divi||400" module_id="publication-ariane" _builder_version="4.20.4" _module_preset="default" module_text_align="center" module_font_size="16px" text_orientation="center"...
Read More